Lightly salted champignons - a quick appetizer

There are some tricks when preparing lightly salted champignons. If you use them, you will get tastier mushrooms than in the store.

We are accustomed to the fact that all fruits and vegetables must be thoroughly washed before cooking, and this is correct, but champignons do not like washing. To preserve this subtle mushroom aroma, simply wipe the caps with a damp towel and use a sharp knife to renew the cut of the stem. There is no need to clean the “skirt”. It does not taste bitter, as in other mushrooms, and does not particularly interfere, unless of course they are young mushrooms. And old champignons are not suitable for quick pickling; it’s better to cook them salad for the winter, or mushroom powder.

For pickling, the smaller the mushrooms, the better. Place the mushrooms in a jar and add fresh dill. It makes no sense to add bay leaves and peppercorns, since this recipe uses cold brine, and these spices need boiling water to open.

Dilute salt in cold water based on the ratio: per 1 liter. water – 3 tbsp. l. salt.

Pour the cold brine into the jar with mushrooms and close it with a plastic lid.Leave the mushrooms to pickle for the first 2-3 hours at room temperature, and then put the jar in the refrigerator. After another 4 hours, the mushrooms are ready to eat.

Do not leave the champignons in the brine for more than two days, otherwise they will become over-salted. If you need to store them longer, drain the brine and pour vegetable oil and vinegar over the mushrooms.

How to cook quick lightly salted champignons - watch the video: